Through the bunghole.

A frothing, bubbling Chardonnay fermentation today at TWWIAGE left no doubt whatsoever that harvest 2015 is well and truly underway. The first grapes, Sauvignon blanc, came in exactly two weeks ago, and now Chardonnay grapes are arriving almost on a daily basis.  No estimate as to when the first red wine grapes will arrive, but all signs point to 2015 continuing to be an early vintage.
The last time I photographed fermenting Chardonnay at TWWIAGE was back in 2011, October 7th to be exact, so it would seem that harvest is very early this year.  However, the Chardonnay goes through a long, cool fermentation and probably won't be finished until mid-September, so, taking that into consideration, harvest is still only about 2 weeks early.
I just love the sights and smells of fermentation.

Wine evolution.

This Chardonnay must had it's vital statistics taken; it was tested for Brix, pH and nitrogen (YAN) levels and, after being inoculated with a commercial yeast, it is now enthusiastically frothing through fermentation. The barrels on the other side of the aisle with a different yeast selection are, by comparison, staidly going about their business.

The Cross Evolution (CE) yeast being used, in this particular fermentation, is a hybrid yeast from a breeding programme at the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Here in the US, at the winery where I am gainfully employed, CE is selected for it's ability to increase mouthfeel/texture and enhance varietal characteristics in Chardonnay. But, perhaps more importantly, CE is chosen because it is tolerant of high potential alcohol (up to 15%, important for Napa wine) and can withstand fermentation temperatures as low as 58°F (important for a non-ML Chardonnay).

Vinomaker, unlike me, is quite a Chardonnay fan and was drooling, just as much as this bubbling barrel, at the thought of the finished 2011 wine.